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digestive biscuits

22 July 2020 by Dominic Franks

digestive biscuits

A report out earlier in the week said that during lockdown, Britons spent over £9M on biscuits! That is a LOT of biscuits.  I know that The Viking and I definitely contributed to the McVities fund.  Funnily enough we very rarely have biscuits in the house for the obvious reason that they get eaten.  We have zero self control, but during lockdown we became obsessed with digestive biscuits.  It gave us a focus for teatime and felt like a little treat – and something to dunk in our tea of course!

We ran out a few weeks back and we sort of said to ourselves that we needed to stop anyway as they’re really not a brilliant habit to carry on with, however we had a craving a few days ago so I thought I’d have a go at making them.  It turns out they’re super-easy to make and feel like very traditional baking.  Really fast too, you’ll literally have biscuits to dunk in your tea in 25 minutes!

digestive biscuits

  • 235g wholemeal flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 85g icing sugar
  • 115g butter
  • 60ml milk

Preheat the oven to 180°C and line a couple of baking trays with parchment paper.

In a large bowl, combine the flour, baking powder, salt, and sugar. Stir them well.
Lightly rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the milk and work through to form a dough. This took mere seconds by hand but could be easily done in a food processor.
Turn out on a floured surface and roll to form a smooth dough, then roll the dough out nice and thinly and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional biscuits.
Transfer the biscuits to your baking tray and then prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold.
Store them in an airtight container for up to a week.
digestive biscuits
eat and of course, enjoy!

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Filed Under: Cakes Tagged With: biscuits, cookies, digestive biscuits, lockdown, wholemeal flour

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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